Konkilyoni is a paste in the form of big shell macaroni products which is a basis for many second and dessert dishes. Such type of pasta can introduce an originality note even in the most usual menu, and an excellent example of they are the stuffed shell macaroni products.
Ingredients
For preparation of 6 portions of the stuffed shell macaroni products it will be required to us:
- Konkilyona paste – 30 pieces;
- Beef – 200 grams;
- Pork – 200 grams;
- Egg – 1 piece;
- Garlic – 1-2 cloves;
- Onion – 1 piece;
- Cheese – 200 grams.
- Salt, pepper – to taste.
Also water, vegetable oil, a pan, a frying pan and a heat resisting form will be necessary for roasting in an oven.
It is possible to make sauce for shell macaroni products béchamel:
- Desi – 60 grams;
- Flour – 2 tablespoons;
- Milk – 600 milliliters;
- Salt, pepper, nutmeg – to taste.
Step-by-step recipe
- At first it is necessary to make forcemeat, or to take already ready. We overwind beef and pork via the meat grinder 1-2 times, we mix together. We clean vegetables, we wash. Garlic we rub on a small grater, and we crumble onions on small cubes.
- Warm a frying pan with a small amount of vegetable oil and lay out in it the crushed onions. We fry it to a golden shade and transparency. We add garlic and home-made forcemeat. It needs to be mixed constantly a scapula, breaking big meat pieces that the stuffing turned out without lumps. We continue process until forcemeat prepares, at the end of cooking we salt and we pepper. We put aside ready forcemeat aside and we allow to cool down a little.
- At this time we prepare big shell macaroni products. In a capacious pan we pour in water, we add some salt and we bring to the boil. We immerse in it konkilyon. We cook to a condition of semi-readiness about 5-6 minutes. After that at once we wash them with cold water that dough didn't stick together.
- We cook sauce béchamel (or any other sauce suitable to meat). In a deep frying pan we warm a half of a desi, we add 2 tablespoons of flour and we fry flour pieces to a rumyanost several minutes. A thin stream we pour in milk, carefully mixing and breaking flour lumps with oil. We do fire more silent and we boil sauce about 15-20 minutes before solidification. We season with ground nutmeg, pepper and salt, we add the second half of a desi. If in sauce lumps turned out, we pass it through a sieve or slightly we shake up the submersible blender.
- We prepare a heat resisting form, having a little oiled it. We put an oven to be warmed up to 200 degrees. We add crude egg to the cooled-down forcemeat, carefully we mix. We fill the boiled pasta with forcemeat, on one spreading each shell in a form for roasting. When forcemeat and konkilyon reach a limit, we sauce them, plentifully we strew with a grated cheese and we put in an oven for 10 minutes. The fragrant and appetizing Italian dish is ready. We give at once, having strewed with a pinch of grated parmesan and fresh greens. Enjoy your meal!